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A delicious plate of Pepper Steak with Garlic Rice

Pepper Steak with Garlic Rice

This Pepper Steak with Garlic Rice is a delicious and satisfying meal, perfect for a family dinner. The savory flavors of the steak pair perfectly with the fragrant garlic rice.
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Prep Time 15 minutes
Cook Time 25 minutes
Marinating Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Pepper Steak
  • 500 g flank or sirloin steak sliced into medium strips
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce optional
  • 1 tsp cornstarch
  • 1 tablespoon vegetable oil
  • 1 green bell pepper sliced
  • 1 red bell pepper sliced
  • 1 medium onion sliced
  • 2 cloves garlic minced
  • 1 tsp fresh ginger minced
  • 60 ml beef broth (or water)
  • 1 tablespoon hoisin sauce optional, for richer flavor
  • 1 tsp brown sugar optional
  • 0.5 tsp black pepper
  • as needed Chopped green onions or parsley for garnish
For the Garlic Rice
  • 1 cup basmati rice
  • 480 ml hot water
  • 1 tablespoon butter or vegetable oil
  • 1 clove garlic minced
  • to taste Salt
  • a pinch paprika or a splash of light soy sauce for color, optional

Equipment

  • Large Skillet
  • Medium Pot

Method
 

  1. In a medium pot, heat butter or oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in the rice to coat it with the oil.
  2. Add hot water, salt, and paprika or soy sauce (if using). Cover and simmer on low heat for 15–20 minutes, or until water is absorbed and rice is fluffy.
  3. In a bowl, combine steak strips with soy sauce, oyster sauce, and cornstarch. Let marinate for at least 15 minutes while you prepare the vegetables.
  4. Heat vegetable oil in a large skillet or wok over high heat. Add the steak in batches and sear quickly on both sides until browned. Remove from pan and set aside.
  5. In the same skillet, add garlic and ginger. Sauté for 30 seconds. Add sliced onions and bell peppers. Stir-fry for 3–4 minutes until slightly tender but still crisp.
  6. Pour in beef broth, soy sauce, hoisin sauce, brown sugar, and black pepper. Stir well. Return the steak to the skillet and toss everything together. Let it simmer for 2–3 minutes until the sauce slightly thickens.
  7. Plate the rice, top with the pepper steak and vegetables, and spoon some sauce over. Garnish with chopped green onions or parsley.

Notes

For a healthier option, you can use brown rice instead of basmati rice. Adjust the cooking time accordingly. Feel free to adjust the spice level by adding more or less black pepper.